A Warming Take on the Traditional Sandwich, Reuben Soup
Love Reuben sandwiches? You’ll adore our Creamy Reuben Soup. The aromas of a Reuben sandwich are captured well in this hearty soup. This dish is perfect for a hearty lunch or a relaxing weekday meal.
A Reuben sandwich is described.
Let’s define a Reuben sandwich and then go on to the recipe for Creamy Reuben Soup. Famous for its combination of corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing, the Reuben sandwich is a staple of American delis. Typically, the sandwich is grilled so that the cheese melts and the bread becomes crispy. You can’t go wrong with a sandwich that combines corned beef, sauerkraut, and creamy dressing for maximum savoriness.
Simple and Creamy Reuben Soup
Let’s move on to the recipe for Creamy Reuben Soup now that we’ve defined what a Reuben sandwich is. When you’re in the need for something hearty and warming, but don’t have much time, try this soup recipe.
Ingredients:
1 low-sodium 32-ounce carton of chicken or beef stock
Diced, fatty-free corned beef or pastrami, 1 pound, cooked
Ingredients: 1 drained and rinsed (8-ounce) box of sauerkraut
You’ll need: 1 chopped yellow onion, 4 sliced carrots, 3 minced garlic cloves
oregano, one teaspoon
Bay Leaf, One
13 cup of ice water
The Equal Parts of Cornstarch (About a Quarter Cup)
1 mug of full-fat cream
a single 12-ounce box of sliced Swiss cheese
Extra-virgin olive oil, 2 tablespoons
Croutons:
There are six pieces of rye bread with a marbled texture.
Two to three tablespoons of pure olive oil or butter, a pinch of melted kosher salt, and freshly ground pepper, to taste
To soften the onion and carrot, heat the olive oil in a large stock pot over medium heat. around seven to nine minutes.
Then, after 1-2 minutes of cooking, add the garlic and corned beef cubes and stir until the meat is no longer pink. Add some salt, pepper, and oregano for flavor.
Sauerkraut is the perfect addition to chicken stock, which you should pour into a stock pot. Raise heat to high and bring to a boil; then decrease heat to low and simmer for 20 minutes.
Combine cornstarch and cold water in a small bowl and whisk until a slurry forms. Take out the bay leaf and stir the slurry into the soup. Let it simmer for another 5-10 minutes, or until the soup reaches the desired consistency.
After 5 minutes of cooking, stir in the heavy cream and Swiss cheese and continue cooking just until heated through.
Hot, with croutons made from rye bread, please.
